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Effect of SO 2 on sugars, indicators of Maillard reaction, and browning in dried apricots during storage
Author(s) -
Hamzaoğlu Fatmagül,
Türkyılmaz Meltem,
Özkan Mehmet
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9033
Subject(s) - maillard reaction , browning , chemistry , food science
Abstract Background The effect of sulfur dioxide (SO 2 ) concentration was determined on sugars and indicators in the Maillard reaction (MR), and on browning, in sulfured, dried apricots (SDAs) during storage at 4, 20 and 30 °C for 379 days. Results As SO 2 concentration increased, the content of reducing sugars involved in the MR also increased. The preventive effect of SO 2 on the MR could not result from the binding of SO 2 to reducing sugars. Before storage, furosine was detected in the non‐SDAs but 5‐hydroxymethylfurfural (HMF) was not detected. Even the lowest SO 2 concentration (451 mg kg −1 ) was sufficient to prevent the formation of furosine and HMF during drying of apricots. Conclusion Formation of furosine and HMF in all samples during storage at 20 and 30 °C for 379 days indicated that SO 2 could not prevent the first and intermediate stages of MR in SDAs during storage. Thus, the main prevention effect of SO 2 on browning in SDAs occurred during drying, not storage. © 2018 Society of Chemical Industry